June 22, 2011

BLT Macaroni Salad

I found this delicious recipe in our local paper. It's a great salad for summer picnics or graduations.

2 cups uncooked elbow macaroni

5 green onions, finely chopped

1 large tomato, diced

1-1/4 cups diced celery

1-1/4 cups light mayonnaise (less is fine)

5 teaspoons white vinegar

1/4 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

1 pound bacon, cooked crisp, drained and crumbled

In a large pot, cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, green onions, chopped tomato and celery. For the dressing, in a small bowl, combine mayonnaise, vinegar, salt and pepper; mix well. Pour dressing over macaroni mixture; toss well to coat. Cover and chill in refrigerator for at least 2 hours. Just before serving, add crumbled bacon and mix. To serve, line a large bowl with lettuce leaves and place salad mixture in bowl. Garnish with tomato slices, if desired. Makes about 12 servings.

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